Carrot Coleslaw With Zesty Lime And Mint: GF, VG, SF, V Option

This recipe takes carrot coleslaw to another level by adding a twist of lime, a hint of garlic and the aromatic freshness of mint leaves. It has a satisfying crunch from the raw carrots and refreshing taste imparted by the lime and mint. This recipe is easy to make and can be prepared ahead of time.

Course Lunch, Salad, Side Dish

Cuisine American, American fusion

Keyword carrots, easy side, slaw

Prep Time 10

Cook Time 10

Total Time 50

Servings People

Calories 182kcal

Author Dr. Wendy Dearborne

Equipment

Large bowl
Whisk
Grater

Ingredients

2 cups carrots, julienne or grated
1/2 cup mayonnaise
1 tsp garlic minced
2 tsp shallots finely minced
2 tbsp red peppers finely minced
1/2 juice fresh squeezed lime
1 lime zest
1/3 cup golden raisins
2 tsp honey
1 pinch smoked paprika
1/2 tsp salt
1/2 tsp black pepper
10 leaves fresh mint cut into thin ribbons

Instructions

Dressing

Add lime juice and golden raisins to a bowl. Mix well and allow raisins to get a little plump.
To the bowl add honey, mayonnaise, garlic, onions, red peppers, lime zest, salt, black pepper and a dash of paprika. Whisk well.
Add carrots and mix until thoroughly incorporated. Refrigerate for a minimum of 15-30 minutes.
Add the ribbons of mint before serving.

Video

Notes

Veganize it

This side can be made using vegan mayonnaise and maple syrup.

Too runny

If the dressing appears to be to runny, it's a good indication that it won't coat the carrots, add a little olive oil or oil of you choice and whisk until it thickens.

Storage

This recipe can be made ahead of time and benefits greatly when the flavors are left to develop for a couple of hours. Keep refrigerated. Good for 2-3 days.

Adding Mint Leaves

Don't, add mint until ready to serve. While the mint will retain it's flavor, when cut it begins to oxidize and turn black. So cut the mint into ribbons prior to servings.

Nutrition